FIG LEAF GOURDS IN HOMEMADE MOLE SAUCE

FIG LEAF GOURDS IN HOMEMADE MOLE SAUCE

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Ingredients

Adjust Servings:
Homemade Mole Sauce
48 grams minced guajillo chile stemmed and seeded
54 grams Minced pasilla chile stemmed and seeded
48 grams pumpkin seeds
70 grams almond
5 piece avocado leaf
2 piece tortilla
1 kilogram tomato
135 grams white onion
10 grams Garlic
115 grams tomatillo
225 grams green tomato
210 grams plantain
4 piece allspice
2 piece clove
1 gram dried oregano
1.5 sticks cinnamon
235 grams panela
2 litres Water
200 grams Vegetable Oil
Presentation
4 tender fig leaf gourds
500 grams homemade mole sauce
2 piece chayote
4 piece green zucchini
4 piece yellow zucchini
5 grams basil sprouts
10 grams Sesame Seeds toasted
1 piece crisp tlayuda cut into triangles
  • Serves 2
  • Medium

Ingredients

  • Homemade Mole Sauce

  • Presentation

Directions

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Homemade Mole Sauce

  1. Toast the tomato, green tomato, tomatillo, onion, garlic, and plantain, including the skins.
  2. On the side, toast the spices and the avocado leaves and blend them with the toasted onion and garlic.
  3. Dissolve the panela in 2 kg of hot water.
  4. In a pot, heat half of the oil and fry chiles, almonds, pumpkin seeds, and tortillas cut into strips over high heat. Blend this sauté with the panela water.
  5. In a clay pot, heat the other half of the oil and fry the mixture of spices, avocado leaves, onion, and garlic. Add the chile sauce. Cook during 10 minutes over high heat.
  6. Blend the tomato, green tomato, tomatillo, and plantain, without skins, and add the blend to the mole once it is cooked.
  7. Leave it for three hours more over high heat and stir continuously.
  8. Blend for 12 minutes using the Thermomix and pass it through a strainer with a fine mesh.
  9. Let it rest at room temperature and refrigerate it during 12 hours once it’s cold.
  10. Reheat with 1 more liter of water for 2 or 3 hours over high heat. Stir constantly.

Presentation

  • *Note: Cut the tlayuda into triangles using scissors, then brown it in a pan over high heat. Move it constantly until the edges are crisp.
  1. Cut the green zucchini, yellow zucchini, and chayote into 1-mm-thick slices.
  2. Blanch the slices in boiling salted water for 30 seconds and cool in a cold bain-marie.
  3. Heat the homemade mole sauce and season it.
  4. Cut the gourds into 8 wedges.
  5. Blanch them in boiling salted water for 2 minutes.
  6. Remove them and drown them in mole sauce.
  7. Take them out and place 4 wedges per plate.
  8. Make small rolls out of the chayote slices and put them in between the gourds.
  9. Put pumpkin rolls around them.
  10. Add tlayuda triangles to the gourds with homemade mole sauce.
  11. Finish the plate by sprinkling basil sprouts and sesame seeds.

Jorge Vallejo

Studied Culinary Arts and Administration at the Centro Culinario de México (Ambrosía). In 2004, he set sail with Princess Cruises and worked on voyages around the world. Back on land in Mexico, he joined the team at Pujol and then served as Corporate Chef at Grupo Habita, where he oversaw kitchens at the Hotel Condesa DF, Hotel Habita and Hotel Distrito Capital. In 2010, he became Executive Chef at Restaurante Diana at Mexico City’s St. Regis Hotel, a position he left for a stint at René Redzepi’s famed Copenhagen restaurant, Noma.

Vallejo and his wife Alejandra Flores opened Quintonil restaurant in 2012.

In 2014, alongside Chefs Mauro Colagreco (Mirazur; Menton, France) and Virgilio Martínez (Restaurante Central, Lima), Vallejo launched the initiative known as Orígenes, to re-encounter and preserve culinary products, techniques and customs that survive in small Latin American communities. Since then, the chefs have journeyed to small towns throughout the Americas to research customs and share experiences and teachings with local populations.

In 2016, Chef Jorge Vallejo designed the culinary offer of Hotel Chablé in Yucatan, which he based on organic and seasonal cuisine. In September 2017, Chef Vallejo created a menu for the restaurant Hangar 7, in Salzburg, Austria, which was served throughout that month.

Vallejo has been the recipient of numerous prizes and recognitions. He was named one of the world’s “Rising Stars” (FOUR Magazine, 2014); Chef of the Year (GQ Hombres del Año awards, 2015) and got the Premio Millesime México al Mejor Restaurante in 2015. Quién magazine included him among its list of personalities that are transforming Mexico (2015). In 2016 he was added to the list of Mexico’s 300 most influential leaders.

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